Wednesday, March 22, 2017

Sweet & Spicy Meatballs

Don't let the title of this post fool you. I am a certified wimp when it comes to eating foods that are too spicy and I absolutely loved these. They have a little bit of a kick to them but it they are definitely not TOO spicy. I absolutely love the fact that there are only three ingredients involved. They are perfect for a party! Enjoy!


1 package frozen meatballs of your choice (be sure NOT to get Italian meatballs, just plain)
1 can jellied cranberry sauce
12-oz. bottle sweet chili sauce

Combine cranberry sauce and chili sauce in a medium saucepan over medium heat. Whisk together until smooth. Add frozen meatballs and stir until all are evenly coated. Cook meatballs over medium heat for about 20 minutes or so, or until meatballs are heated through. Serve.

I told you they were simple! And they are SO delicious!!!!

As a side note, these could also be prepared in a slow cooker; Follow the same instructions with your slow cooker set on low and cook until ready to serve. Personally, I found it much simpler to just do it on the stovetop instead of dragging out my slow cooker.

Sunday, March 12, 2017

Crunchy Honey Lime Chicken

I married a man who is very much a meat and potatoes kinda guy, specifically red meat. He will eat chicken on occasion but it is far from his favorite form of protein. I, on the other hand, could eat chicken on a daily basis with no complaints whatsoever. So when I happen upon a chicken recipe that I think I will love, I am hesitant to try it because I know he doesn't really love chicken. That being said, this recipe looked so good that I took a chance with it and the verdict is in: We BOTH love it! :) Hope you like it as much as we do!


1/4 c. flour
1 tsp. chili powder
1 tsp. onion powder
3/4 tsp. salt, plus extra for seasoning chicken tenders
1 egg
2 Tbsp. milk
1 lb. boneless skinless chicken tenders
1 1/2 c. panko bread crumbs
2 Tbsp. vegetable oil
2 limes, cut into wedges
1/4 c. honey

In a bowl whisk together flour, chili powder, onion powder, and salt.
Add egg and milk and whisk until smooth.
Salt chicken tenders on both sides (you always want to season chicken well before coating it).
Add salted chicken tenders to flour mixture and stir to coat well.
Place panko crumbs in a separate dish such as a pie plate.
Dip each chicken tender in bread crumbs and place on a plate.
Warm vegetable oil in a skillet over medium high heat.
Once the oil is hot, add chicken and fry for two minutes, then turn tenders over and fry another two minutes. Repeat this process until tenders are nicely browned and chicken is fully cooked.
Transfer chicken to serving plate.
Squeeze lime wedges over chicken and drizzle with honey just before serving.

Tuesday, March 7, 2017

Cabbage and Sausage Skillet

I could eat cabbage basically every day. I just love it and when I learned that my husband loves it just as much as I do, well, I just knew that this was a marriage made in heaven :). I made this for dinner recently and we both decided that it is going to be a go-to meal when we need something super quick, super simple and SUPER delicious! Keep in mind that the amounts listed here can easily be doubled to make more, but this is how much I made for two of us. Hope you enjoy!


1 small head of cabbage, chopped into small pieces
1/2 stick butter
1 c. finely chopped sweet onion
Hillshire Farms beef smoked sausage, cut into bite-size slices
2 Tbsp. tomato paste
Salt and pepper to taste

Melt butter in a large skillet over medium high heat. Add onion and saute until onions are translucent.
Add chopped cabbage and saute until cabbage starts to wilt slightly.
Add sliced sausage. Saute until sausage starts to brown.
Finally, add tomato paste, salt, and pepper.
Reduce heat to low and simmer for 5-10 minutes.

That's it! I told you it was simple :).

Saturday, March 4, 2017

Chicken and Broccoli Stir Fry

My husband LOVES stir fry. Pretty much any kind of stir fry. I am one who can typically take it or leave it, but I made this dish tonight and we both absolutely loved it! I was surprised at how simple it was to make and have decided that this will definitely be in our regular meal rotation. Hope you enjoy!


1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons fresh ginger, minced (PLEASE use fresh ginger and not the powdered kind; it really does make a difference in this dish!)
1 c. chicken broth
3 Tbsp. soy sauce
2 tsp. sugar
2 c. broccoli
2 tsp. cornstarch

Spray large skillet with non-stick cooking spray; Heat over medium-high heat.
Add chicken, garlic, and ginger. Saute 2-3 minutes or until chicken is lightly browned.
Add 3/4 c. chicken broth, 3 Tbsp. soy sauce and 2 tsp. sugar.
Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli.
Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in the center and broccoli is tender yet slightly crisp.
Mix cornstarch with remaining 1/4 c. chicken broth; Stir into chicken/broccoli mixture.
Cook, stirring frequently, until sauce is thickened.

Serve over rice or noodles, whichever you prefer.